Before you start
Zucchini, or courgette, doesn't taste of much here. It just melts away and leaves the loaf incredibly moist. The one thing that matters is how much you squeeze it: too wet and the middle sinks, too dry and you lose the point of it.
Everything you need
- 2 cups (240 g) grated zucchini (courgette), lightly squeezed
- 1¾ cups (219 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar, packed
- ½ cup (109 g) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F. Grease and line a 23 x 13 cm (9x5-inch) loaf tin.
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Grate the zucchini on the coarse side of a box grater, skin and all, then squeeze it gently in a clean tea towel. Aim for damp, not bone dry. A firm single squeeze is enough.
For this step
- 2 cups (240 g) grated zucchini (courgette)
-
Whisk the oil, both sugars, eggs and vanilla until smooth. Stir in the zucchini.
For this step
- 2 cups (240 g) grated zucchini (courgette)
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
-
In another bowl, mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Fold it into the wet bowl until just combined, with no dry pockets left.
For this step
- 1¾ cups (219 g) all-purpose flour
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine salt
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Scrape into the tin and level the top. Bake for 50 to 60 minutes, until a skewer in the centre comes out clean. Tent with foil at 40 minutes if it's browning fast.
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Cool in the tin for 15 minutes, then turn out onto a rack. It slices best once fully cool.
Baker's tips
- Don't wring the zucchini dry. That water is what makes the loaf moist, you're only removing the excess that would sink the middle.
- No need to peel or seed it. The skin softens completely and disappears into the crumb.
Make it your own
- Fold in 150 g chocolate chips or 75 g chopped walnuts.
- Make muffins instead: divide between 12 cases and bake for 20 to 24 minutes.
Storing & freezing
Wrapped at room temperature for 3 days, or the fridge for a week. It freezes well whole or in slices for 3 months.
Frequently asked
Do you have to squeeze the water out of zucchini?
Squeeze out the excess, but not all of it. Wring it completely dry and the loaf turns out dense; skip the squeeze and the batter is too wet and sinks.
How many zucchini make 2 cups grated?
Roughly two medium ones, around 240 g grated. Weighing is safer than counting, since courgettes vary a lot in size.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.